6 T. butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 T. cold milk
1 tub (12 oz.) Cool Whip
3 1/4 cups cold milk
2 pkgs. (4 serving size each) chocolate instant pudding
Mix crushed cookies and butter in bowl. Press firmly onto bottom of 9x13 pan. Refrigerate for 10 minutes.
Beat cream cheese, sugar and 2 T. milk in bowl with wire whisk until well blended. Gently stir in 1 1/4 cups of the cool whip. Spread over crust.
Pour 3 1/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes or until well blended. Pour over cream cheese layer. Let stand for 5 minutes or until thickened. Drop remaining cool whip by spoonfuls over pudding; spread to cover pudding.
Refrigerate at least 4 hours before serving.
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